Taco Bake II

    45 mins

    This is a tasty recipe that my whole family enjoys. Very easy to make!

    161 people made this

    Makes: 8 servings

    • 680 g lean ground beef
    • 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
    • 1/2 cup water
    • 1 cup sour cream
    • 1 (1.25 ounce) package taco seasoning mix
    • 8 ounces shredded Colby-Monterey Jack cheese
    • 1 (18 ounce) package corn tortilla chips

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a medium skillet over medium heat, brown the ground beef and drain fat. Add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.
    3. In the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese.
    4. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

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    Reviews in English (186)


    I made this recipe but i changed a few things to make it to our family's taste. First of all I added yellow corn chips on the bottom like the recipe call for. Then for the ground beef I added two med sized cans of green peppers. I did not put sour cream in with the ground beef. I layered as follows: chips, ground beef, (2 cans) black beans, (1 large jar)pace chuncky salsa and mexican blend cheese. I repeated all the layers one more time. My husband said that it was a killer dish and he means that in a good way so I am making this again with my additions. Thanks for the recipe  -  23 Apr 2008  (Review from Allrecipes US | Canada)


    HUGE hit with the family. I had it in my head to make this for supper when I realized I didn't have a taco seasoning packet, nor did I have a can of diced tomatoes with green chiles. I opted to use spices from my rack: cayenne pepper, seasoning salt, chili powder, cumin, garlic powder, onion powder, oregano and italian seasoning. I followed other reviewers suggestions and used salsa instead of the canned tomatoes. Due to many reviews saying the dish comes out dry, I used 1 1/3 cup salsa and 2/3 cup water in addition to the 1 cup sour cream. I also added some diced black olives to the meat mixture before layering. A wonderfully yummy, mildy spicy enchilada tasting casserole. I have no doubt that if I had followed the recipe to a T (had I had the right ingredients) it would have turned out just as great.  -  03 Jun 2008  (Review from Allrecipes US | Canada)


    Good basic recipe to work from. Added fresh onion, corn & garlic. Added chiles rather than the ones mixed in with the tomatoes. This added the much needed moisture. On top in the melting cheese, I added sliced olives and green onions. Increased cooking time to 30 minutes. The family loved it. Thanks for a great starter recipe.  -  06 Dec 2003  (Review from Allrecipes US | Canada)